Peach Bourbon Popsicles


  • 1 lg. can (29oz.) yellow cling peaches in heavy syrup or 1 21oz. can peach pie filling*
  • 1/4 C. bourbon or whiskey
  • 1/3 C. mint simple syrup*
  • 2 Tbls. lemon juice
  • 1/2 tsp. minced ginger paste (opt.)


  1. Puree can of peaches with syrup or the peach pie filling. I used my Nutribullet blender. You’ll want about 2 1/2 cups of pureed peaches.
  2. Add bourbon or whiskey, simple syrup, lemon juice and ginger paste, if using, and blend again to combine.
  3. Pour into popsicle molds, insert sticks and freeze until solid.



To make mint simple syrup combine equal parts sugar and water and bring to a boil.  Remove from heat and let a handful of fresh mint leaves steep.  Strain and store simple syrup in refrigerator.  See this flavored simple syrup post for more detailed instructions.

I have used both canned peaches and peach pie filling.  Both are good, you will have a little bit more puree with the larger can of peaches in heavy syrup.